2 1/4 c. plus 2 tablespoons all-purpose flour, divided 3/4 c. light brown sugar 1/4 c. granulated sugar 1 1/2 tsp. baking soda 1/4 tsp. salt 1 c. buttermilk 1/2 stick butter, melted 1 egg 1/4 c. vegetable oil 2 tsp. vanilla extract 2 c. fresh or frozen (not thawed) raspberries
What to do:
1. Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray. 2. In a large bowl, combine 2-1/4 cups flour, the brown sugar, granulated sugar, baking soda, and salt; mix well and set aside. In a medium bowl, whisk buttermilk, butter, egg, oil, and vanilla until combined. Add buttermilk mixture to flour mixture and stir just until combined. 3. In a medium bowl, combine raspberries and remaining 2 tablespoons flour; toss gently until berries are evenly coated. Fold berries lightly into batter. Spoon mixture into loaf pan. 4. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Let cool 30 minutes then remove from pan to finish cooling.
